Sommelier, Christain Damiano on the left.Chef, Jason Gorman on the right.

The evening started in the bar area where sparkling wine flowed freely while the waitstaff passed hors d'oeuvres. I was so excited to start tasting the food that I completely forgot to take a photo of the morel mushroom bruschetta, trust me it looked marvelous and tasted delicious!

The second hors d'oeuvre was a pizza with morel mushrooms.

Morel mushroom pizza with gorgonzola cheese, yummy.

Morel mushroom polpette, which means a giant meatball.

Sweet pea brodo poured over gnocchi and morel mushrooms.

What a tasty mouthful.

Morel braised short ribs with cheesy polenta.

Vanilla panna cotta sans morel mushrooms ended our meal.

I enjoyed the evening very much: the food was superb and the company was fun.

The morel mushroom season is very short, so if an opportunity to taste morel mushrooms comes your way don't hesitate these mushrooms are delicious